- 400g beef mince
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 35g sachet fajita spice mix
- 4 large tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- small bunch coriander, roughly chopped
- 1 garlic clove, crushed
- 2 limes, 1 juiced, 1 cut into wedges to serve
The same shape, but smaller than…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150ml soured cream
- 75g grated cheddar or mozzarella
- 1 avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 8 taco shells
Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.